Easy Black Forest Cake

                                    Makes 12 servings
Devil's food cake layers, made from a mix and embellished with chocolate and vanilla extracts and creamy milk chocolate, are sandwiched with the simplest and most luxurious stuffing of them all–ready-to-eat cheesecake filling and cherry pie filling. The cake is capped off with ready-to-spread fudge frosting and gooey chocolate-covered cherry candies. This cake puts a traditional black forest cake to shame–and it's amazingly simple to make because of all the packaged products.

1................... (18.25-oz.) package devil's food cake mix
1 ...................(3.4-oz.) package chocolate instant pudding mix
3 ...................large eggs 
1-1/4 .............cups milk 
1 ...................cup canola oil 
1 .................. tablespoon vanilla extract
1-1/2 .............teaspoons chocolate extract
1 ...................teaspoon almond extract
3 ...................(1.55-oz.) milk chocolate bars, chopped 
1 ...................(24.3-oz.) container ready-to-eat cheesecake filling, divided
1 ...................(21-oz.) can cherry pie filling, divided
2 ...................(16-oz.) cans chocolate fudge frosting
Garnish: chocolate covered cherries, halved (optional)

1.                Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2.               Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.
3.              Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.
4.              Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread one-third of cheesecake filling over cake; top with one-third of cherry pie filling. Repeat procedure twice with remaining cheesecake filling and cherry filling. Place final cake layer on top of cake; cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired. Store in refrigerator.

Tip: I use this recipe with Philadelphia ready-to-eat cheesecake filling. You'll find it in the dairy case with cream cheese products.
Heart healthy

Food for Thought : June is Men's Health Month

June is Men’s Health Month. The purpose of this federal campaign is to heighten the awareness of preventable health problems and encourage detection and treatment of disease among males. Men die at higher rates than women from the Top 10 causes of death and are the victims of more than 92 percent of workplace deaths. Men are less likely to seek preventative care and, therefore, may miss vital screenings and health education. Here are a few tips to help you or the man in your life take some positive steps:

1 .   Men tend to gain weight around their mid-section, putting them at an increased risk for diabetes, heart disease and dementia. If your waist measures more than 40 inches, it’s time to shed some pounds.
2 .   Eating healthy doesn’t mean giving up a meat-and-potatoes diet. When planning a healthy menu, consider moderation and variety. A registered dietitian can help you plan your meals that include all of your favorite foods.
3 .    Men should get at least 2 cups of fruit and 2½ cups of vegetables each day.
4 .    Men typically have more muscle and larger size than women, so they require more daily calories. However, energy needs also depend on weight, activity level, height and age, so check with your doctor or dietitian for a personalized recommendation.
Words of Wisdom :
Powerful positive words can make such a difference to your day. They empower and re-awaken your soul, setting you free from burdens enabling you to to begin the change you may be seeking.

And remember to make time for fun. Take some time out to watch a funny movie, giggle and laugh with friends, catch up and swap funny stories with the mates....whatever lightens your load.

Let us rise up and be thankful, for if we didn't learn a lot today, at least we learned a little, and if we didn't learn a little, at least we didn't get sick, and if we got sick, at least we didn't die; so, let us all be thankful.

When one door of happiness closes, another opens;
but often we look so long at the closed door that we do not see the one that has been opened for us.

Be not afraid of going slowly; be afraid only of standing still.

Everyone has inside them a piece of good news. The good news is you don't know how great you can be! How much you can love!

What you can accomplish! And what your potential is!
We act as though comfort and luxury were the chief requirements of
life, when all that we need to make us happy is something to be
enthusiastic about.

Fear less, hope more; eat less, chew more; whine less, breathe more;  talk less, say more; hate less, love more; and all good things are yours.

A proud Grandpoppa                 G.

Turkey Burgers with Spicy Pickle Sauce

TOTAL TIME: 30 MIN SERVINGS: 6

1/2 ...................cup fat-free, plain Greek yogurt
1/2 ...................cup chopped dill pickles
2 ......................tablespoons chopped pickled hot peppers**
         **Kosher salt and freshly ground black pepper
2-1/4............... pounds lean ground turkey
1 .....................teaspoon smoked sweet paprika
          **Extra-virgin olive oil, for brushing**
6 ....................whole wheat English muffins or hamburger buns, split
          **Lettuce and sliced red onion and tomatoes, for serving**

1 .          Light a grill or preheat a grill pan. In a medium bowl, mix the yogurt with the dill pickles and hot peppers and season with salt and black pepper.
2 .          In a large bowl, gently knead the turkey with the paprika and 1 1/2 teaspoons of salt. Form the meat into 6 patties, about 3/4 inch thick. Brush the patties with olive oil and season lightly with salt and black pepper. Grill the patties over moderately high heat, turning once or twice, until cooked through, about 12 minutes. Grill the English muffins on both sides until toasted, about 2 minutes.
3 .          Spread the pickle sauce on the English muffins. Top with the burgers, lettuce, onion and tomatoes. Close the sandwiches and serve right away.

Make ahead :
The pickle sauce can be refrigerated overnight.
Heart healthy

Watermelon Tequila Cocktail....Great summer drink

When watermelon is in abundance, this is a good way to use it.  Puree seedless watermelon chunks, then strain the juice through a sieve and mix it with silver tequila, sugar syrup, blueberries, mint and fresh lime juice. Cool and delicious and it goes great with grilling

 

Ingredients
1/4 cup water 

1/4 cup granulated sugar

8 cups diced seedless watermelon (1 pound)

1/4 cup fresh lime juice

1 3/4 cups blueberries

3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish

1 1/4 cups silver tequila

Ice 

 

Directions

In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.

 

In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.

 

In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours. 

 

Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve. 

Aleppo-Pepper-Pork-and-Fennel Sandwiches

TOTAL TIME: 3 HOURS 30 MINUTES ... SERVINGS: 8
Pork :

3-1/2 ............pounds boneless pork shoulder or leg
1 ..................tablespoon fine sea salt
3 ..................tablespoons minced garlic
1/4 ...............cup plus 1 tablespoon Aleppo pepper
1/4 ...............cup white wine vinegar

Sandwiches:

1/4 ..............cup extra-virgin olive oil
3 .................tablespoons fresh lemon juice
         **Salt and freshly ground black pepper **
 1 ................large fennel bulb—trimmed, cored and very thinly sliced
4 ...............cups (packed) arugula
6............... toasted rolls, split, for serving

1 .           Make 6 cuts in the pork, 1 inch apart, cutting most of the way through the meat. Rub the pork all over with the salt. Rub the pork with the garlic and then with the Aleppo pepper, covering the meat completely. Wrap the pork in plastic and refrigerate overnight.
2 .           Preheat the oven to 325°. Set the pork in a baking dish just large enough to hold it and add 1/4 cup of water. Cover the pork with parchment paper and then cover tightly with foil. Bake for about 2 1/2 hours, until the meat is very tender.
3 .          Pour all but 1/4 cup of the roasting juices into a bowl and reserve. Drizzle the pork with the vinegar, cover with foil and bake for 10 minutes. Remove the pork from the oven and let it rest, covered, for 10 minutes.
4 .          In a large bowl, stir the olive oil with the lemon juice and season with salt and black pepper. Add the fennel and arugula and toss.
5 .          Discard any fat and gristle from the pork. Shred the meat into large pieces and toss with the pan juices and reserved juices. Pile the meat on the rolls, top with the fennel salad and serve.

Suggested Pairing :
Juicy Garnacha.

Fresh Citrus Cupcakes With Orange Buttercream

Prep / Total : 2 hours  15 minutes  ...  Makes 6 dozen miniature cupcakes

1/2 ............cup butter, softened
1/2 ...........(8-oz.) package cream cheese, softened
2 ..............cups sugar
4 ..............large eggs
1............. .tablespoon orange zest
2 ..............tablespoons fresh orange juice 
3 ..............cups all-purpose flour
1 ..............teaspoon baking powder
1/2 ...........teaspoon baking soda
1/2........... teaspoon salt
1 ..............(8-oz.) container sour cream
Orange Buttercream Frosting (recipe Below)

　
1.           Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in orange zest and juice.
2.          Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
3.         Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread Orange Buttercream onto cupcakes.
TIP:
To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.

Orange Buttercream Frosting :
Makes about 3 cups

1/2 ..................cup butter, softened
1 .....................(3-oz.) package cream cheese, softened
1 .....................tablespoon orange zest
1 .....................(16-oz.) package powdered sugar
2 ......................tablespoons milk 
2 ......................tablespoons fresh orange juice 
1 ......................drop red food coloring (optional)
1 .....................drop yellow food coloring (optional)

　
1.           Beat first 3 ingredients at medium speed with an electric mixer until creamy.
2.          Gradually add powdered sugar alternately with 1 Tbsp. milk and orange juice, beating at low speed until blended and smooth after each addition.
3.          If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency. Beat in food coloring until blended, if desired.
Heart  healthy

Chicken Enchilada Nacho Bowls

                                                    Serves 4
Prep /Total Time: 50 Minutes

CHICKEN AND SAUCE :

1 ....................medium onion, cut into half-moons 
1.................... tablespoon olive oil
1 ....................can (10 oz.) enchilada sauce
1 ....................cup canned crushed tomatoes
1 ....................can (15 oz.) reduced-sodium black beans, drained and rinsed
1 ....................teaspoon dried Mexican oregano
1 ....................canned chipotle chile, minced
1 ....................tablespoon packed light brown sugar
2.................... cups shredded rotisserie chicken

NACHOS :

8 ...................ounces tortilla chips, coarsely crushed 
1-1/4 ............cups shredded cheddar cheese
2 ..................cups shredded lettuce 
1/2 ...............cup cilantro sprigs
                 ***Lime wedges and hot sauce ***

　
1.            Make sauce: Sauté onion in oil in a large frying pan over medium-high heat until softened, about 7 minutes. Add enchilada sauce, tomatoes, beans, oregano, chile, and sugar and cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.
2.          Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.

Heart healthy